Slash connective tissue around edge of each chop at 1-inch intervals, cutting just to meat.
Then place chops between sheets of plastic wrap and pound with a flat-surfaced mallet until about 1/4 inch thick.
Set aside.
In a shallow pan, beat eggs to blend; spread crumbs in another shallow pan.
Dredge chops in flour; shake off excess.
Season to taste with salt and pepper.
Dip each chop in eggs, drain briefly, and roll in crumbs to coat well, pressing crumbs into meat so they adhere.
Set chops aside.
Melt 1 tablespoon of the butter in 1 tablespoon of the oil in a wide frying pan over medium-high heat.
Add chops, a few at a time do not crowd pan.
Cook, turning once, until golden brown on both sides and just slightly pink in center; cut to test about 4 minutes.
Add more butter and oil to pan as needed.
To serve, offer lemon wedges to squeeze over individual portions.